Cream and two types of potatoes are combined for this rich side dish.

Gloria Sao Bento of East Greenwich wrote, "Could you please get the recipe for the potatoes au gratin that I had at Capriccio's on New Year's Eve? It's a white potato with sweet potato and cheese in the middle and on top. Thanks. I hope they share this recipe."

Not only did Capriccio offer its Potato au Gratin, but also the short ribs with which it is served.

The potato dish uses both Idaho and sweet potatoes to layer the richness of the flavors.

Arrange
ingredients in baking pan in alternating layers, beginning with the
Idaho potatoes, followed by the shallots, blue cheese and sweet
potatoes, seasoning each layer with salt and pepper to taste. Repeat
this process four times.

Drizzle remaining batter over last layer.

Cover with tin foil and bake for 45 minutes.

Remove cover and place in oven for additional 15-20 minutes, or until potatoes are tender and top layer is golden brown.

Serves 10.

Questions on the recipe? Call Capriccio at (401) 421-1320

Capriccio-Style Short Ribs

6 bay leaves

10 black peppercorns

6 juniper berries

10 sprigs savory

10 sprigs thyme

Cheesecloth (10 square inches) (see note)

Cooking twine

10 short ribs (see note)

1/2 tablespoons salt

1/2 tablespoon freshly ground pepper

2 cups all-purpose flour

1/4 cup brown sugar

1 cup canola oil, divided use

3 carrots, coarsely chopped (3 cups)

3 celery stalks, coarsely chopped (3 cups)

1 Spanish onion, coarsely chopped (1 cup)

2 shallots, coarsely chopped (1/2 cup)

16 cups Chianti

12 cups demi glace (see note)

1 cup Worcestershire sauce

Pre-heat oven to 350 degrees.

Assemble bay leaves, peppercorns, juniper berries, savory and thyme on cheesecloth and tie with cooking twine, to form sachet. Place aside.

Dredge short ribs in a mix of salt and pepper, brown sugar and flour.

Heat 3/4 cup oil in large sauté pan. Add short ribs (as many as will fit without touching), brown on all sides and remove.

Pour off and discard residual fat and brown bits from pan. Add remaining oil, along with carrots, celery, onion and shallots. Caramelize.

Add Chianti and bring to a boil. Continue to boil until liquid is reduced by half.